Blend the spinach leaves in a blender and make a thick spinach paste. Make the paste of tomatoes & Cashewnuts, green chili and ginger, in a blender, keep aside.

Heat a heavy bottomed wok; add butter and cumin seed and bay leaves. When a cumin seed starts to crackle add the tomato paste and let it cook for 5-6 minute on medium heat. Then add spinach paste along with spices like turmeric powder, red chili powder, coriander powder, garam masala and salt, let it cook further for another 5 minute.

Add pieces of cottage cheese and mix it well. Add ½ cup of water, if required, Cook and cover on low heat for 4-5 minute. Remove bay leaves. Serve this with hot Corn Purees. Garnish it with fresh cream, if you wish.